#expressmeal

[hungrynest]

Meatballs with Mushroom Gravy

Eliminate milk and creams and just let the savory meatballs and mushroom do their thing.

Ingredients:

20 pcs Cooked Meatballs (recipe will be on a separate link)

For the sauce:

4 tbsp Salted Butter or Margarine, divided

1 tbsp Canola oil

4 cloves Garlic, minced

1 pc Medium Onion, minced

1 tsp Dried Rosemary

1 tsp Paprika

1 can Mushroom

3 tbsp AP flour

1 1/2 cup Beef Broth (can use bouillon)

1 tsp Worcestershire Sauce

Salt and pepper

Instructions:

1. Cook the aromatics and flavorings. Heat pan, add 1 tbsp butter and oil. Cook onion and garlic for a minute, add rosemary and paprika until fragrant. Add mushroom and cook until tender for 2-3 minutes.

2. Make the sauce. Stir in the remaining butter, flour and cook until brown and nutty for 5 minutes. Slowly pour the broth and keep mixing until the sauce thickens.

3. Season the sauce. Season with Worcestershire and pepper. Add cooked meatballs and simmer.

4.Serve. Serve hot with rice or pasta.

[hungrynest]

Steamed Cream Dory in Light Soy Sauce

Chinese steamed fish quick craving fix!

Ingredients:

2 pds Cream Dory Fillets, sliced

1/2 inch Ginger, julienned

Salt and Pepper

Sauce:

1/4 cup Light Soy Sauce

2 cups Water

1/8 cup Chinese Cooking Wine

1 tbsp Oyster Sauce

1 tsp Grated Ginger

Garnish:

Spring Onions or Scallions

Sesame oil

Instructions:

1. Prepare the fish. Rub the fillets with salt and pepper on both sides.

2. Cook the fish. Line your steamer with parchment paper (with steam holes) to prevent from sticking. Place fish and top with sliced ginger. Steam for 10 mins or until fish is cooked.

3. Prepare the sauce. While the fish is steaming. Combine and stir sauce in a saucepan, bring to a boil.

4. Serve. Place fish in a deep dish and then pour the light soy sauce over. Drizzle with sesame oil and chopped spring onions and serve!

[hungrynest]

Chicken with Shiitake Mushroom

Tender chicken bites tossed with meaty shiitake in savory and aromatic sauce.

Ingredients:

2 tbsp Cooking oil

1 pound Chicken breast, cut into 1/2″ bite-size

3 cloves Garlic, minced

1 inch Ginger, minced

2 cans or 300 g Canned Shiitake Mushroom in brine (reserve brine for later)

3 tbsp Oyster Sauce

1 tbsp Low-sodium Soy Sauce

2 tbsp Chinese Cooking Wine

1/4 cup Reserved Mushroom Brine

1 tbsp Cornstarch (mixed with 3 tbsp water)

1 tbsp Chili Oil (optional)

Instructions:

1. Prepare the ingredients. Before preparing the aromatics, season the chicken with salt and pepper; Drain the mushroom and reserve the brine.

2. Cook the meat. Heat the pan over medium heat and add oil. Stir-fry ginger and garlic for 30 seconds. Cook the chicken until color turns white. Add and cook the mushroom just before the liquid from the chicken evaporates completely. Cook for another 2-3 minutes.

3. Season the meat. Add the oyster sauce, soy sauce, cooking wine, mushroom brine, cornstarch slurry and chili oil. Cook until sauce has thickened and all meat are covered.

4. Serve. Sprinkle with sesame seeds and serve over steaming white rice!

[hungrynest]

CRISPY TOFU

Saucy, crunchy and creamy crisp-fried tofu recipe.

Ingredients:

For the tofu:

500 g Firm tofu, cubed about 1/2″ x 1/2″

1/2 cup Oil for frying

2 tbsp Cornstarch with Salt

For the sauce:

1 tbsp Margarine

4 tbsp Oyster sauce

4 tbsp Eden mayo with cream cheese flavor

1 pc Onion, minced

4 pcs Garlic, minced

1 pc Bird’s eye chili, minced

4 pcs Kalamansi

1/4 tsp Fish sauce

2 pcs Siling mahaba

Salt and Pepper

Instructions:

1. Prepare the tofu. Before you slice the tofu, another helpful extra step to get crispy tofu is to press them with any 800 grams canned good on top, a plate in between and paper towel at the bottom to remove excess moisture for about 15-20 minutes. After dicing the tofu into cubes, dab again with paper towel, season with salt and coat with cornstarch. Allow to sit them for a while while preparing the other ingredients. 

Moisture is your enemy when frying which is why we need to make sure that the tofu are dry.

2. Prepare the sauce. In a bowl, combine mayonnaise, oyster sauce, kalamansi, fish sauce and pepper. Mix well.

3. Cook the tofu. Fry until sides are light brown to golden brown, set aside. Add margarine, saute onion, garlic and red chili. Add sauce, siling mahaba and cook for 2 minutes. Add the tofu and mix until fully-coated.

4. Serve. Best enjoyed when hot.

[hungrynest]

CHICKEN SALPICAO

Originally a beef recipe but the chick can also do the wonder. Incredibly easy and healthy meal for the family. Prep a steaming bowl of tasty garlic rice with sunny-side-up egg and you’re all set!

Ingredients:

1 kg Chicken breast, cubed

1/4 tsp Paprika

1 bulb Garlic, sliced

1 tbsp Butter

1 can Mushroom, sliced

3 tbsp Oyster sauce

1 tsp Chili flakes

Salt and Pepper to taste

Instructions:

1. Marinate meat. In a bowl, marinate chicken in paprika, salt and pepper for 5-10 mins.

2. Prepare the garnishing. While marinating the meat, heat oil in a pan, cook sliced garlic in medium-low heat until soft and light brown in color. Watch it cook so it won’t burn as we don’t want burnt and bitter garlic. Set aside.

3. Cook the meat. Add butter and saute mushroom until tender, season with salt and pepper, set aside. Add chicken and sear in high heat until water evaporates and gets brown in color. Avoid moving the meat on the pan.

4. Season the meat. Add the mushroom, chili flakes, oyster sauce and black pepper. You can add more butter since chick breast has less fats.

5. Serve. Put in a serving platter and garnish with garlic. Serve with bowls of garlic rice and enjoy!

[hungrynest]

CHICKEN ADOBO

Adobo recipe with sharp salty-tangy-garlicy taste.

Ingredients:

1 kg Chicken, mixed parts

1/4 cup White Vinegar

3/4 cup Soy Sauce

2 cups Water

3 tbsp Brown Sugar

1/3 cup Garlic, minced

4 pcs Bay leaves

1 tbsp Black pepper, ground

2 dozens Quail eggs, hard boiled

Instructions:

1. Prepare the marinade. In a bowl, combine soy sauce, vinegar, brown sugar, garlic, bay leaves, black pepper and coriander. Mix well.

2. Stew. In a large pan, place the chicken with skin on top. Pour in the marinade. Heat them up, boil until meat is tender and cooked.

3. Fry. Set aside sauce. Using the same pan, put 1 tbsp of oil to pan fry meat, skin first until brown. Pour the sauce back in the pan again then simmer. 

Frying helps locking in the flavor.

4. Serve. Stir and make sure meats are covered with sauce. Share and enjoy.

[thetravelingtotoros]

Time for dinner! #totoro #dinner #recipe #koreanbbqbowl #expressmeal https://www.instagram.com/p/B0KvcQfgcgR/?igshid=y4ocu3kcqjw8

[thetravelingtotoros]

Honestly this doesn’t look too bad, enjoy guardian! #totoro #steakbowl #mexicanrice #expressmeal #nom https://www.instagram.com/p/BynchfGA9yJ/?igshid=1b02bionflefa